Introduction to Costa Rica's Beneficio Don Mayo Processing Plant - Costa Rican Coffee

Don Mayo Processing Plant: A Leader in Costa Rican Coffee

Aiming to be a leader in Costa Rican coffee, the Don Mayo processing plant has only 15 years of history and is in fact quite young — the family cooperative was established in 1994, but it wasn't until 2005 that they built their own plant. Located in Tarrazú, about five kilometers north of San Marcos town, it shoulders the responsibility of developing processing techniques and executing post-harvest processing for ten affiliated coffee estates. Because those estates sit on mountain slopes at elevations from 1500 to 1950 meters, all coffee produced by Don Mayo is of SHB (Strictly Hard Bean) grade.

Traditional Excellence in Washed Coffee

Traditionally, Costa Rica has always taken pride in its washed coffee: uniformly hand-picking ripe red-purple cherries and strictly controlling soaking and fermentation. Precisely judged fermentation — neither too much nor too little — achieves an excellent balance between clarity and complexity. Even today, many would agree Costa Rican beans rank among the finest washed coffees in the world.

The Rise of Honey Processing

In recent years, however, that tradition no longer dominates. A more innovative "dry" method has come into fashion, with micro-mills springing up one after another. Since water consumption is only 5% of what a traditional washed mill requires, and no large water tanks or drying patios are needed, these micro-mills can be sited away from riverbanks. The required investment is also far smaller, putting them within reach of independent estates and small cooperatives. More importantly, the new methods — combined with skilled, bold producers — created honey processed coffee characterized by low acidity, increased complexity, and rich, sweet aromatics, the coveted prize of the coffee industry in recent years. Outstanding examples have shone in major competitions and greatly raised the international profiles of the estates behind them — Brumas, Herbazu, Helsar, Las Lajas, Don Mayo, Montes de Oro, and more.

The Art of Honey Processing

The character of honey processed coffee depends to a high degree on how the depulper is set: the more mucilage retained, the more pronounced the honey character. Of course, producing coffee with the most distinctive honey traits means taking risks, because more retained mucilage brings a higher chance of over-fermentation. The microclimate at the mill (sunlight, likelihood of rain, air humidity), the processor's skill, and even pure personal preference all play their part — which is why coffees all labeled "Honey Coffee" actually vary widely in their degree of honey processing. Honey processing evolved from the pulped natural (semi-washed) method pioneered in Brazil, where cherries are depulped and then dried with part of the mucilage intact, shortening the drying time while avoiding off-flavors from improper fermentation. Costa Rican producers borrowed and refined the approach, adjusting how much mucilage remains and how long the beans dry — giving rise to the now-familiar Black, Red, Yellow, and White honey gradations.

Brewing Recommendations

FrontStreet Coffee suggests the following brewing parameters:

Pour-over: V60 dripper, Fuji R440 grinder setting 3.5, water temperature around 90°C

French press: Recommended grinder setting 4, water temperature 90°C

Siphon: Recommended grinder setting 4, water temperature 90-91°C

AeroPress: Recommended grinder setting 3.5, water temperature 90°C

FrontStreet Coffee Recommendation

If this article's honey-processing story tempts you, FrontStreet Coffee's Costa Rica Blackberry is the flagship to try: it uses Black honey processing, in which nearly all the mucilage is left on and drying stretches to at least two weeks, with shade coverings preventing the sun from drying the beans too quickly so the sugars fully convert. The cherries must be turned at irregular intervals to avoid uneven heating and over-fermentation — a genuinely labor-intensive method. Roasted medium-light, the ground beans give off rich fresh-flower aromatics, and the cup brings grape, berry, and ripe blackberry flavors. For something even more experimental, the Costa Rica Mozart uses raisin honey processing: the whole cherries are pre-dried on raised beds for at least three days before depulping, with 100% of the mucilage retained — a method even harder to control than Black honey. It rewards the effort with warm dried-fruit sweetness, and whether brewed as a pour-over, cold brew, or in a moka pot, it shows distinctive osmanthus, pineapple, and raisin aromas. And the Strawberry Candy Gesha Blend pairs Panama Geisha (for the classic orange-blossom-honey character) with raisin-honey Costa Rica (grape and dried-blueberry fragrance, soft fruit acidity, an almond finish, and evident sweetness).

Brewing tip: for these honey-processed Costa Ricans, keep the parameters above — V60, medium grind, and water around 90°C — and let the mucilage-driven sweetness do the talking.